Stir-fried
scallops, snow peas and red bell pepper combined with toasted sesame seeds
and a delicately flavored Chinese sauce that includes fresh ginger, toasted
sesame oil and a touch of five-spice powder.
 |
|
¼ teaspoon Five-spice powder |
| 1 teaspoon sesame oil |
| 2 tablespoons oyster sauce |
| 2 tablespoons Chinese soy sauce |
| 2 tablespoons water |
| 2 tablespoons canola or peanut oil |
| 1 tablespoon sesame seeds |
| 24 scallops—roe removed and patted dry |
| 1 tablespoon finely grated fresh ginger |
| 2 cloves garlic—minced |
| 1 red bell pepper—julienned |
| 20 snow peas (mange tout)—ends trimmed and sliced in half on a diagonal |
|
1 cup long-grain rice |
COOK the rice. MIX together the five-spice powder, sesame oil, oyster sauce, soy sauce and water in a small bowl. HEAT a wok or large skillet over a medium heat and toast the sesame seeds until golden (about 2 minutes). REMOVE and set aside on a plate, return the wok to the stove, increase the heat to high and, once hot, add 1 tablespoon of the oil. STIR-FRY the scallops for 2 minutes then remove and set aside on a plate. RETURN the wok to the stove and, once heated, add the remaining tablespoon of oil. ADD the red pepper and stir-fry for 2 minutes then add the snow peas and stir-fry for another 2 minutes. ADD the garlic and ginger and stir-fry for a minute, then return the scallops and stir-fry for 30 seconds. STIR through the sauce mixture and sesame seeds. SERVE with the rice.
Variations: Replace the scallops with shrimp or chicken. Serve with noodles instead of rice.
Tips: Personally we prefer remove the roe (the orange part) from the scallop before cooking but leave it on if you like the flavor and texture. Although fresh is always best, scallops freeze well and are really handy to have on hand for a quick meal.
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